Christine Dabney > wrote:

>On Sun, 19 Aug 2012 21:58:36 -0400, "Jean B." > wrote:

>>Hmmm. I like the fact that you don't even have to brown the meat.
>> Also, I imagine this approach would lend itself to lots of
>>different seasoning combos. (I will try to overlook the lack of
>>red wine. <g>)

>Oh, it browns really nicely during the roasting. I haven't tried any
>other seasoning combos...

>The combo of the onions and the garlic make for a really nice gravy,
>which is produced from all those onions and the meat juices.

>You can always drink the red wine with the meal..

I like the looks of the recipe you posted a link to. I am wondering
if one must be careful about which type of beef this will work with.
Most grass-fed beef has less moisture than non-grass-fed, and less
juice comes out of it. (But still some does.)

(I just checked and Macella Hazan wants twice as much added liquid in
the pot roast than I use... she says 2/3 of the way up the side
of the meat. That, I feel is too much.)

Steve